- 8
Ingredients
- 1 T. olive oil
- 4 large cloves garlic, roughly chopped
- ¾ c. diced carrots (about 2 med. carrots)
- ¾ c. diced celery (about 2 ribs)
- 1-cup diced onion (about 1 sm.-med. onion)
- 2- cans black beans, rinsed and drained
- 4 oz. can diced green chiles
- 2 cans (14 oz. ) low-sodium beef broth
- 1 tsp. kosher salt
- 1/8 tsp. black pepper
- ½ tsp. chili powder
- ¼ tsp. cumin
- ½ tsp. dry oregano leaves
- 1 bay leaf
- Optional toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.
Preparation
Step 1
Place a large stockpot on the stovetop and set to med. high heat. (Dutch oven works fine.) When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and sauté for 4-5 minutes. Add in the black beans, chiles, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are tender. Remove from heat. Remove bay leaf from soup. Place soup in blender ( or use a hand –held immersion blender). Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. Puree soup until smooth. (We like it chunky, so I just blend some of the soup and leave some unblended.) Squeeze in the juice from one lime and pulse to combine. Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 cups of soup.
(Let the soup sit for a little while and the flavor is even better. I really like it with grated cheese, chips, and cilantro. Even a dollup of sour cream mixed in is good!